Introduction

This is delicious as a mini eggplant parmesan or made as a sandwich. I wrote the recipe as a sandwich. This is a modified version of a Betty Crocker recipe. Yummy and filling!
This is delicious as a mini eggplant parmesan or made as a sandwich. I wrote the recipe as a sandwich. This is a modified version of a Betty Crocker recipe. Yummy and filling!

Directions

Heat oven to 400 degrees; Cut eggplant into 12 slices (about 1/2 inch thick -- no thicker) Spoon about 1 tablespoon of pizza sauce onto 6 slice of eggplant. Top each with cheese (I use about 1/3 slice of low-fat Swiss); Top each slide that has sauce/cheese with another slice. Set aside.

Beat eggs and milk; in a separate bowl mix bread crumbs and parsley. Dip each sandwich into egg mixture, turning to coat both sides. (Note some of the tomato sauce may leak out so be careful). Press crumbed mixture on both sides of the sandwich.

Place sandwiches in pan. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 or 20 minutes longer or until sandwiches are golden brown and eggplant is tender.